I was chatting with Clay one day and he told me that he has been doing great at getting his daily dose of fruits and veggies, how? Through juicing! I have to say I am quite impressed with how far Clay has come along in revamping his nutrition lifestyle. The first time I ever did a consult with him, he squirmed at the thought of eating broccoli and now it’s a part of his juicing concoctions along with spinach, ginger, carrots, and more! Congrats Clay!
Juicing is a great way to get some vital nutrients into your nutrition plan, however keep in mind that the juices are considered carbohydrates and can elevate insulin levels especially fruit juices, so try to stick mostly to vegetables juices and make sure to add some protein to balance it out.
Tips to Juicing:
- Vegetable juices are highly perishable and best when consumed immediately, however can be stored up to 24 hours when sealed in an airtight bottle to prevent oxidation (think of an apple that turns brown when in contact with air).
- Green leafy vegetables are best and most nutritious in juicing. Lettuces such as red, green, romaine, and escarole are a great base then you can add in kale, cabbage, spinach, herbs, etc. The options are endless!
- Add variety to your juices to avoid becoming allergic to them.
There was a great post on the CFU site a couple weeks ago about the Vitamix; it is a highly recommended juicer.
Clay’s juice concoction is pictured above and contains: red apples, green apples, oranges, grapes, blueberries, strawberries, mangos, broccoli, spinach, ginger, carrots, and tomatoes. Looks delicious!
What are your favorite juicing recipes? Post to comments…
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